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Zucchini & Feta Savory Cake” – 29 characters


200g white flour

200g courgette

120g white cheese or one yogurt

1/2 sachet baking powder



1 jar of marinated feta cheese (about 150g drained)

3 eggs


Step 1

Wash the courgettes, remove only the ends and keep the skin; then cut them into cubes of about 5/5 mm.

Step 2

Steam them for 10 minutes, lightly salt after cooking, then drain.

Step 3

Meanwhile, drain the feta cheese from its preserving oil and keep 50 ml.

Step 4

Preheat the oven to 180°C (thermostat 6).

Step 5

Mix the flour and baking powder. Beat the eggs in an omelette, and gradually incorporate them into the flour.

Step 6

Add the yogurt and oil, whisk until the dough is homogeneous, salt and pepper lightly.

Step 7

Then add the feta cheese and 3/4 of the courgettes, stir gently, and immediately pour into a greased cake pan. Pour the remaining courgette cubes over the cake.

Step 8

Bake for about 45 minutes at 180°C (th 6).

Step 9

Pierce with a knife blade to check the cooking: when it comes out dry, the cake is cooked.

Step 10

Turn off the oven, and leave for 10 minutes in the oven.

Step 11

Turn out the cake, remove the parchment paper, and let it cool on a rack.


1 baking rack

1 knife

1 oven

1 kitchen whisk

1 wooden spoon

1 fork

1 baking sheet

1 parchment paper

1 heating blender

1 cake pan

1 kitchen scale